Share This Recipe

Refrigerated pizza crust gives you a head start. And for a more smoky flavor and meaty texture, use 2 large Portobello mushroom caps that have been sliced instead of the button mushrooms. Either way, you've got a winner!

What You'll Need

1 (8-ounce) package sliced fresh button mushrooms

1/2
large onion, sliced

1/2
teaspoon salt

1/2
teaspoon pepper

1 tablespoon balsamic vinegar

2 tablespoons yellow cornmeal

1 can refrigerated pizza crust

1/4
cup basil pesto

6 fresh mozzarella cheese slices (6 ounces)

5 plum tomatoes, chopped

1 tablespoon shredded Parmesan cheese

What to Do

Saut first 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.